Better Homes And Gardens Cookbook Beef Stew Recipe

Nutrition Facts (per serving)
625	Calories
31g	Fat
34g	Carbs
47g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	625
% Daily Value*
Total Fat 31g	40%
Saturated Fat 11g	56%
Cholesterol 141mg	47%
Sodium 886mg	39%
Total Carbohydrate 34g	12%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 47g
Vitamin C 13mg	65%
Calcium 81mg	6%
Iron 6mg	32%
Potassium 1344mg	29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic beef stew that's a favorite winter meal. This hearty dish is easy, delicious, and inexpensive to make. While there are hundreds of variations of traditional beef stew, it's hard to improve on this version's savory and comforting goodness.

For even better flavor, make this dish the day before you plan to serve it and reheat for a one-pot meal. For a feast, serve alongside crusty bread or rolls. Beef stew makes delicious leftovers, and you can double this recipe if you have a big enough pot.

Click Play to See This Recipe Come Together

"This stew was excellent, with rich beef flavor. I'd recommend sprinkling the beef lightly with salt and pepper, then seasoning more as needed before serving. If your beef broth contains salt, you might not need much more salt. The recipe made about 12 cups of stew, and it was fantastic with crusty French bread." —Diana Rattray

3 tablespoons vegetable oil
3 pounds boneless chuck roast (cut into 2-inch pieces)
1 to 2 teaspoons salt (or to taste)
1 teaspoon freshly ground black pepper (or to taste)
2 medium yellow onions (cut into 1-inch chunks)
1/4 cup all-purpose flour
3 cloves garlic (minced)
1 cup red wine
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 medium dried bay leaf
3 cups beef broth (low-sodium)
3 large russet potatoes (peeled and cut into eighths)
2 stalks celery (cut into 1-inch slices)
4 medium carrots (peeled and cut into 1-inch slices)
1 tablespoon chopped fresh parsley, garnish

Gather the ingredients.

The Spruce / Diana Chistruga
On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).

The Spruce / Diana Chistruga
When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.

The Spruce / Diana Chistruga
Once browned, remove the beef with a slotted spoon or tongs and set aside.

The Spruce / Diana Chistruga
Add the onions and sauté for about 5 minutes, until softened.

The Spruce / Diana Chistruga
Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.

The Spruce / Diana Chistruga
Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.

The Spruce / Diana Chistruga
Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.

The Spruce / Diana Chistruga
Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.

The Spruce / Diana Chistruga
Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

The Spruce / Diana Chistruga

How to Store and Freeze

Beef stew will keep for 3 or 4 days in an airtight container in the fridge. Reheat on the stovetop or microwave for a delicious, quick meal.
To freeze beef stew, add it to an airtight freezer-safe container or heavy-duty zip-top bag, leaving about an inch of headroom. Freeze for up to a month. Defrost in the fridge before reheating.

Tips

The stew includes some flour, but If you'd like to thicken it more, make a slurry using 1 or 2 tablespoons of flour and just enough water to make a thin paste. Add to the stew and simmer until thickened.
If the stew is too thick or you would like more liquids, add extra beef broth.
Make sure the beef is very tender before you add the potatoes, carrots, and celery.
Always reheat leftovers to at least 165 F, the minimum safe temperature for leftover food.

Recipe Variations

To add more flavor to beef stew, try adding a tablespoon or two of tomato paste after deglazing the pan. You can also add a splash of red wine vinegar after cooking or more dried herbs.
Feel free to use your favorite winter vegetables like parsnips and rutabaga.
Thawed frozen peas or cut green beans may be added a few minutes before the stew is ready.

How Do You Make Stew Meat Tender?

The key to tender stew meat is low and slow cooking in liquid. For beef stew, make sure the meat is becoming nice and tender before adding the vegetables.

Should I Brown Stew Meat First?

Browning or searing stew meat before cooking low and slow adds tons of meaty flavor to a dish like beef stew. Once liquid is added, deglazing the pan retrieves any flavorful stuck bits from the bottom and makes for a tasty sauce. The crusty caramelization on the beef adds texture to the dish as well.

Helpful Links

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!